Pineapple Melon Salsa

Preparation info

  • Difficulty


  • Makes about

    3 cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Salsas are not only made from tomatoes but often from fruits as well. Any combination of firm ripe fruits can be used. How about mango, cucumber, or even firm banana? I love this recipe as a topper for grilled pork; meaty fish like sea bass, halibut, or tuna; and of course, with chicken done almost any way.


  • 1 cup diced melon
  • 2 cups diced fresh pineapple (from
  • 1 small pineapple, peeled and cored)
  • 1 teaspoon seeded and minced serrano chiles
  • ½ cup finely diced red onion
  • 2 tablespoons olive oil
  • 1 teaspoon finely minced garlic
  • 1 tablespoon rice or apple cider vinegar
  • 1 tablespoon fresh lemon or lime juice
  • 1 teaspoon honey, or to taste
  • Salt and freshly ground pepper to taste
  • 3 tablespoons chopped fresh cilantro or mint leaves


Combine the Melon, pineapple, chiles, and onion in a bowl. In a separate bowl, whisk the olive oil, garlic, vinegar, lemon juice, and honey together. Taste the oil mixture and adjust the seasoning with salt, pepper, or additional drops of vinegar, lemon juice, and honey, if needed. Just before serving, drizzle the oil mixture over the fruit and gently toss with the cilantro. Can be made ahead and stored covered in the refrigerator for up to 3 days.


For additional flavor, lightly oil and grill or broil the pineapple (round slices are easiest), chile, and onion before chopping them up.